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GRILLED VEGETABLE ORZO

The vegetables in this dish can be grilled or roasted in the oven. I make adjustments to the veggies depending on what is on hand at the farmer's market. This is a favorite of my meat loving husband and a vegetarian friend.

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Preparation

In a bowl, put in the olive oil, zucchini, squash, tomatoes, mushrooms - season with sea salt and cracked pepper. Toss to coat and put aside. Cook the orzo. Put the grill on medium heat. Transfer the veggies in the bowl to the grill pan and place on the grill. Stir the veggies every couple of minutes and once the tomatoes have begun to burst remove from grill (the rest of the veggies should still have a bit of crunch). Place the red pepper on the grill to char the skin. Keep turning the pepper until the skin is mostly black. Once black, place the pepper in a paper bag to cool. Once cool, peel the skin off the pepper and chop. In a large bowl, combine the 2 TBLS of olive oil, lemon juice and lemon zest - wisk to combine and season with sea salt and fresh cracked pepper. Place the cooked orzo, warm veggies, mozzarella, and basil in the same large bowl and toss to coat and combine. The orzo is now ready to be served.